MODERATION EFFECT OF KNOWLEDGE ON ORGANIC FOOD ACCEPTABILITY AMONG PERSONNEL OF IBADAN-BASED AGRO RESEARCH INSTITUTIONS

  • Ayorinde Adesanlu Federal College of Animal Health and Production Technology, Apata, Ibadan
  • Nathaniel Siji Olutegbe Department of Agricultural Extension and Rural Development, University of Ibadan, Nigeria
  • Akin Omotayo Agricultural Extension and Rural Development, 4Plant Physiology& Crop Production Department, Federal University of Agriculture Abeokuta
  • T.O.A Banmeke Agricultural Extension and Rural Development, 4Plant Physiology& Crop Production Department, Federal University of Agriculture Abeokuta
  • V.I.O. Olowe Agricultural Extension and Rural Development, 4Plant Physiology& Crop Production Department, Federal University of Agriculture Abeokuta
Keywords: Organic food Acceptability, Structural Equation Modeling, Moderation effect and Climate Change.

Abstract

The use of agrochemicals in conventional farming has come with its benefits and also its baggage in the form of consequences for human health and serious environmental hazards. Organic food, which serves as an alternative remedy to this problem, is not quite popular in Nigeria's food market. This study examined the role knowledge of organic food plays in the determination of its acceptability. A multistage sampling procedure was used to select 203 academics and researchers from 12 out of 22 agricultural research and educational institutions within the Ibadan metropolis.Astructured questionnaire was used to elicit responses on information about knowledge of organic food and the determinants of acceptability, and the data was analyzed using the partial least squares structural equation model (PLS-SEM). Results revealed Knowledge of organic food significantly moderated the relationship between the availability (β = -0.443), (T value =2.949), indicating knowledge increases, affecting the acceptability of organic food to decrease, The acceptance constraints (β = 0.25), (T value =2.784) indicated that as knowledge increases, the effect of organic food acceptance constraints on organic food acceptability increases. The perceived benefit (β = 0.34), and (T value =1.961) indicates that as knowledge increases, the effect of perceived nutritional and health benefits on organic food acceptability increases. The study recommended that organic food consumers strive to increase their knowledge about organic food, such as the nutritional and health benefits of organic
food and not base their acceptance solely on the availability of organic food products. It also suggested learning about the constraints associated with organic food availability by doing so, they may have a better understanding of why these constraints exist, and may be more likely to accept and appreciate the benefits of organic food products.

Published
2024-09-09
Issue
Vol 19 No 3 (2024): Vol 19 Issue 3
Section
Articles